RED HERRING


Serves 8


Ingredients:

4 salt herring
3 tbsp. prepared mustard
8 slivers of dill pickle
Spanish onion
1 tbsp. capers
1-1/4 cups white vinegar
3/4 cup water
1 tbsp. pickling spices
2 bay leaves
2 lg. Spanish onions, in rings

Directions:

Clean herring and remove heads. Soak 48 hours in 2 quarts cold water. Change water 6 times and keep refrigerated.

With a sharp-pointed knife, slit herring along the backbone. Remove backbone and as many small bones as possible, making 8 skin-on fillets. Pat dry and lay them skin side down. Spread tops and sides with mustard and place on each fillet a sliver of pickle, a slice of onion and a few capers. Roll tightly and tie with string or fasten with toothpicks. Pack rolled fillets and remaining onions in a crock and marinade in the vinegar, water, pickling spice and bay leaves in the refrigerator for 7 days. Serve cold.

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